This post may contain affiliate links. Please see our disclosure policy for more details.

Whipping up these mashed sweet potatoes in your Instant Pot is a breeze, making it the perfect hassle-free addition to your Thanksgiving, Christmas, or any meal! In just 30 minutes, you can enjoy this versatile dish either sweet or savory. It’s the ultimate time-saver without compromising on flavor!

mashed sweet potatoes served in a white bowl and topped with ground walnuts
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!

Instant Pot Mashed Sweet Potatoes

Traditionally, sweet potatoes are cooked by boiling, steaming, or roasting. I prefer roasted sweet potatoes because the potatoes turn out much more flavorful! The downside is it takes at least 45 minutes for the potatoes to get super soft.

Enter the Instant Pot! It cuts the cooking time by half! It’s even easier than this sweet potato casserole.

Not only that, it frees up the stove top and oven for your turkey (try this roasted turkey breast) and other favorite side dishes. You can also keep the dish warm right in the pot. No extra steps and dishes!

Of course, you can enjoy this year round. In under 30 minutes, you’ve got yourself a healthy side dish that your baby, older child, and you are going to love!

The recipe is pretty basic so there are many ways you can invite variety, both sweet and savory. I offer some suggestions below to help get you started.

Ingredients

  • Sweet potatoes – I highly recommend using red or orange-fleshed varieties, like garnet and jewel. They will taste sweeter and have a creamier texture compared to the other varieties like purple or tan potatoes, which tend to be starchier.
  • Milk – use whole milk for the richness. You may need to add more depending on your sweet potatoes as some tend to be drier than others. You just never know until you cook them!
  • Butter
  • Ground cinnamon
  • Optional for the holidays: toasted pecans, marshmallows, a touch of maple syrup…whatever gets you in the festive mood 😉

Step-by-Step Instructions

a four image collage showing step by step process
  1. Peel and cut into 1-inch pieces. Pour water into the inner pot and place a trivet (handles facing up). Add sweet potatoes.
  2. Pressure cook on high for 10 minutes. Quick release. Make sure the sweet potatoes are fork-tender. If not, cook for another 2-3 minutes. Drain well.
  3. Add sweet potatoes back into the insert. Add butter, milk, and cinnamon.
  4. Mash using a potato masher.

Tips for success

mashed sweet potatoes inside the Instant Pot
  • Be sure to cut the sweet potatoes into similar-sized pieces so they cook up evenly.
  • Mash while the sweet potatoes are hot. So don’t hit cancel after you release the pressure manually. It should automatically set to “keep warm.” Not only will it make the mashing easier to do, this will result in a better texture.
  • Don’t over mix. Otherwise you’ll end up with a gummy texture.
  • Depending on your sweet potatoes, you may need to add more milk.

Variations

If you’re making this Instant Pot sweet potato mash for a weeknight meal, you’ll most likely have leftovers. In that case, why not have fun experimenting with additional mix-ins!

Here are some EASY ways to invite variety into your baby or child’s meals, because that’s the name of the game in helping to minimize picky eating.

To the cooked sweet potatoes, mix in:

You can also use leftovers to make this creamy sweet potato pasta sauce!

toddler pushing bowl away

Is your toddler becoming picky?

Arm yourself with these strategies that will transform your mealtimes!

Serving Suggestions

three different versions of mashed sweet potatoes in separate glass bowls. One with black beans and broccoli, second one with chicken and avocado, and third one with yogurt, hemp seeds, and turmeric

Here are some specific examples! Be sure to flatten beans and finely chop chicken and vegetables. Don’t be afraid to season your baby’s food with spices and herbs!

Frequently Asked Questions

How can I store leftover Instant Pot sweet potatoes?

Transfer to an airtight container and keep in the fridge for up to 5 days. You can reheat on the stovetop over medium-low heat or in the microwave. Be sure to add a splash of milk to keep the potatoes from drying out.

Can I freeze this?

Yes! Cool completely and add mixture to a freezer-safe bag (flatten) or container. Will store for up to 3 months. When ready to enjoy, thaw in the fridge overnight. Then warm in the microwave, oven, or on the stovetop.

How can I make this dairy-free?

Use vegan butter and full-fat unsweetened unsweetened coconut milk. If you don’t like coconut milk, here are the best plant-based milk for toddlers.

More Sweet Potato Recipes

Did you make this recipe? Leave a rating below and let me know how you liked the recipe! Your feedback means so much to me!

5 from 3 votes

Instant Pot Mashed Sweet Potatoes

This instant pot mashed sweet potatoes will make for an EASY side dish at Thanksgiving, Christmas, or any meal! It's also a healthy baby food.
Prep Time: 10 minutes
Cook Time: 10 minutes
Pressure time: 10 minutes
Total Time: 30 minutes
Servings: 8
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!

Equipment

Ingredients 

  • 3 pounds sweet potatoes, cut into 1 inch pieces (about 5 large potatoes)
  • 1 cup water
  • 2 tablespoons unsalted butter, room temperature
  • 1/4 cup whole milk
  • 2 teaspoons cinnamon
  • Optional: toasted nuts, marshmallows, maple syrup

Instructions 

  • Pour 1 cup of water in IP and place a trivet (handles facing up). Add sweet potatoes. Close lid and set valve to sealing pressure. Pressure cook on high for 10 minutes. Quick release. Note: it will take about 10-15 minutes to come to pressure. Once it beeps, quick release by turning the vent to venting position.
  • Remove the trivet and drain sweet potatoes really well. Place the empty Instant pot insert back into the pot.
  • The IP should automatically be at "keep warm" setting. Add the sweet potatoes back to the insert. Add the rest of the ingredients. Using a potato masher, mash. Can be left on warm until serving.

Notes

Depending on your sweet potatoes, you may need to add more milk.
Storage suggestions:
  • Transfer to an airtight container and keep in the fridge for up to 5 days. You can reheat on the stovetop over medium-low heat or in the microwave. Be sure to add a splash of milk to keep the potatoes from drying out.
  • To freeze: cool completely and add mixture to a freezer-safe bag (flatten) or container. Will store for up to 3 months. When ready to enjoy, thaw in the fridge overnight. Then warm in the microwave, oven, or on the stovetop.

Nutrition

Calories: 177kcal | Carbohydrates: 35g | Protein: 3g | Fat: 3g | Sodium: 55mg | Fiber: 5g | Sugar: 8g | Calcium: 66mg | Iron: 1mg
Like this recipe? Rate and comment below!

About Min

Thank you so much for stopping by! I am Min, a Registered Dietitian, a Christ follower, a wife, and a mom to our two miracle babies! Currently, I’m having a ton of fun feeding their tummies and sharing our baby led weaning journey! Follow me on Instagram if interested in seeing daily menu as well as tips and tricks.

5 from 3 votes (3 ratings without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating